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Old 01-22-2011, 03:16 AM   #21
Nov 2010
Anchorage, AK
Posts: 129
Liked 2 Times on 2 Posts

Using this recipe as a basis for our newest idea... Pomegranate Wit. Adjusted the hops for what our LHBS had in stock, our alpha acids were off. Adding the juice of two poms at flameout. 14 more waiting for secondary fermentation.
Here's hoping!

Brewing in Alaska!
Bottled: Pomegranate Orange Witbier, Yule Gruit, English ESB, 7 Grain Black Chocolate Stout, Oaked Bourbon Vanilla Imperial Porter

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Old 04-08-2011, 06:41 AM   #22
Sep 2010
Springfield Mo, Missouri
Posts: 121
Liked 8 Times on 7 Posts

What do you think about using a saison yeast in this?

I am gonna get so drunk that people around me will become genuinely concerned for my wellbeing.

I am gonna get so drunk that animals that live in the sewers will die from alcohol poisoning when I urinate.

I am gonna drink so much that brewers panic by the sudden loss of beer and they start pulling so much water out of the ocean to replenish their supply that the pull the moon has on the ocean is thrown off and the moon goes drifting off into space and the earth drifts into the sun.

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Old 05-24-2011, 02:24 AM   #23
Apr 2011
St. Paul, MN
Posts: 26

I'll be giving this a go this weekend, planning on using T-58 for it.
On Deck: #21 ?
Primary: #20 Vanilla Caramel Cream Ale
Secondary: #18 Dragon Spit, #19 Oktoberfest Ale
Kegged: #16 American Tripel
On Tap: #15 DK Belgian Pale Ale, #17 1910 Export Pale Ale

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Old 12-13-2011, 01:25 AM   #24
Dec 2011
Aurora, Illinois
Posts: 21

I just brought a list of these ingredients to my home brew supply store and the gentleman gave me 1 lb. of Breiss dried wheat malt extract. This is a fine powder and I'm sure this isn't the wheat malt suggested in the recipe to be steeped. Can this be mixed with water to start the wort instead of steeping the crushed grain type malt which I'm assuming was meant to be used, or will I need to go back and get a different type of malt? This will be my second brew and I'm just getting used to the terminology involved so I hope someone will understand what I'm trying to ask.

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Old 12-13-2011, 02:18 PM   #25
Apr 2010
Indianapolis, IN
Posts: 2,018
Liked 25 Times on 24 Posts

It is not the wheat malt intended to be steeped. It is malt extract, which is already in the recipe.

You can go ahead and make the recipe as is, using what you have, or head back to the store. Steeping the grain gives more flavor and head retention, and less sugars, so if you add an extra pound of extract instead of the grain you will have a different beer.

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Old 10-26-2014, 06:27 PM   #26
Sep 2014
Posts: 1

[Just a quick question about the orange pee its .5 ounces ore 0,5 ounces?

QUOTE=z987k;279256]6.6 pounds of Coopers Wheat Malt Extract (boil 10mins)
1lb wheat malt (steep 30mins)
1 pound of clear Belgian candi sugar
.5 ounces of bitter orange peel (boil for 2 min)
1 ounces of tettnanger hops @ 4.2% (boil for 10 min)
1 ounces of styrian golding hops @ 4.4% (boil for 30min)
.75 ounces of coriander seed (boil for 2 min)
1 pkg of wlp400 or you could use wlp410.
0.75 cups of corn sugar (priming)

Everyone that has had this so far has loved it. I'll probably do it again as a partial mash.
Also the color is much darker than 4* since I used LME.

Quite a while since I made this up. For an outstanding white that is AG only, see my Killer Bee Wit.[/QUOTE]

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